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Most all thin walled offsets need mods out of the box. Lower the stack, add the tuning plates to even out temps, and seal the lid. You will be glad you did.
You went through way too much fuel not to make these mods. Let us know how it turns out.
I usually use a chimney full of lit lump to start my fires. Some use a weed burner (the type that looks like a cane and uses small bottles of fuel) but think of it as starting with a match size fire vs. a softball size fire. Just wondering if your fluctuation is coming from a small start on your...
By fluctuating do you mean falling off or dropping then spiking back up?
Try using just a single type of fuel to minimize variation. I would also try using a different brand. Personally I use Royal Oak lump from Wally's
Most drums use 3/4" valves and nipples for air intake. Also it could be...
We don't have a problem with them coming in the house, but more the hummingbirds (and other birds) want to so badly that they fly head first into the plate glass window in the front of the house.
One got knocked plum silly, one committed suicide (hit so hard it died). Most fly off dazed and...
I see no need for anyone to get their skirt in the air over this. It is a solid piece of beef ... not poultry. We all know about the dangers of bacteria and I too am guilty of eating "under cooked" beef for most of my life. Now give me a piece of chicken that even hints at under cooked and I...
Roof top chicken. Live trap them and do what you want to them. Once the feathers are off and the breast meat is in the freezer you'll never know they used to be a pain in the backside.
Click on the frogs in this order: 3, 5, 6, 4, 2, 1, 3, 5, 7, 6, 4, 2, 3, 5, 4
Internet is a wonderful thing ... http://www.enairoukh.com/use_mind/frags.htm
The Danger Zone is the area where bacteria live and can cause harmful results if food is eaten. When your food is between 40º - 140º that bacteria is thriving.
You want to get through this temp zone as soon as possible (less than 4 hours) to prevent sickness and to kill the bacteria...
BTW your original images had an extra http:// at the front of it ... that's why they didn't show up. You probably didn't need to edit the size at all. Just copy the IMG codes and paste that directly into your posts and you're all set.
Excellent find and a danged good price too. GOSM did make a stainless model (FYI) But I don't know if that is one of them. There should be a plate on it somewhere with some info. Look on the back of the unit.
I'll give ya $10 for it
Help us out here a bit Efrain:
1. What are you using when smoking?
2. Did you foil your brisket at all?
3. Did you spritz or spray anything on it?
As I read and understand you were cooking between 225 and 250. Were you going by a stock thermometer in the lid or another temp gage? Did you put a...
This is not my recipe but was given to me from a gentleman I met at the lake this weekend while having a gathering.
A very moist and tastey cake. No eggs or milk and mixed in the pan you cook it in so there is less mess. Enjoy
2 1/2 cups flour
1/2 cup cocoa
1/2 tsp salt
2 Tblsp vinegar
2 cups...
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